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6 tips to make any baking recipe healthier….part 2 of 2

Continued from yesterday. (Yes, I know people are HEALTHIER and recipes are more HEALTHFUL, and so does my editor, but we abandon that in my book titles because “Healthful Recipes” sounds so stiff and wrong.) 4. Oil Please don’t use “vegetable oil” for baking. It’s highly refined, heated to high temperatures, and already rancid when […]

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Sourdough starter still good?

I have never had much success with baking 100% whole wheat bread and if I couldn’t do it with yeast I wasn’t sure about my chances with sourdough starter, but I was willing to give it a go!   So with a bit of trepidation Iordered some sourdough starter to try making bread without yeast. […]

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Leavened bread - 1

Naturally Leavened Bread Made with Kamut

12 Stepper Darlene in Canada sent me these gorgeous photos of the whole-grain, 100% naturally leavened bread she made with Kamut rather than wheat, for her gluten-intolerant daughter. She used Jim Simmons’ starter. Read my blog entry from  June 8  on how to get some free starter. Hope this inspires those of you working on […]

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is agave good food?

Dear GreenSmoothieGirl: What about the controversy surrounding agave? Answer: I have seen a couple of people with clout on the internet say that one should be careful with agave.   They make a decent point that since much of the product imported into the U.S. is from Mexico, we don’t always know what we’re getting. […]

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Phytates . . . part III

When making baked goods, get in the habit of putting the flour in the blender or bowl with the liquids (with a bit of a fermented dairy product like kefir), and just leaving it all day (or night) before completing the recipe.   You’ll also find that your baked goods are lighter, with a lovely […]

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